A Very Light Fruitcake
Source of Recipe
King Arthur Flour 2003 catalog
Recipe Introduction
A recipe I plan to try one of these days...I love King Arthur Flour and their company offers wonderful customer service.
List of Ingredients
Fruit
5 1/2 cups dried fruits, your favorites, plus 6 ounces candied cherries OR, 2 1/4 pounds Fruitcake Fruits
1/4 cup brandy, or rum, or whiskey, OR apple juice OR water
Cake
1 cup butter
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
4 eggs
1/4 cup light corn syrup
3 cups flour, King Arthur Flour preferred
3/4 cup milk
2 cups pecans, diced, optional
Fruit: Combine the dried fruit and the liquor, water, or juice in a non-reactive bowl, cover, and allow to macerate overnight.
Cake: Beat together the butter, sugars, baking powder, salt, and spices, until well-blended. Beat in the eggs and corn syrup, beating until fluffy. Add the flour and beat until smooth. Beat in the milk, then mix in the fruit (don't drain it) and the diced pecans, if using. Spoon the batter into lightly greased baking pans, filling them three-quarters full. The recipe makes about 8 cups batter, enough to fill about three full-sized 8-inch loaf pans or 6 small loaves or 12 mini loaves.
Bake the cakes in a preheated 300 degree F oven for 40 to 70 minutes, depending on the size of the pans. When the cake is done, it will be light golden brown all over, and the a cake tester inserted into the center will come out clean.
Remove the fruitcakes from the oven, allow them to cool for 10 minutes, then brush with brandy or the liquor of choice while still warm. When completely cool, wrap them well, and let rest at least 24 hours before serving.
King Arthur Flour 2003 catalogRecipe
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